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 Post subject: What is your signature dish?
PostPosted: Fri Feb 02, 2007 3:02 pm 
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Posts: 62
Tell us what is your most requested Dish.


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 Post subject:
PostPosted: Fri Feb 02, 2007 4:47 pm 
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Stuffed mushrooms


Last edited by veggielover on Sat Feb 03, 2007 8:19 am, edited 1 time in total.

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 Post subject:
PostPosted: Fri Feb 02, 2007 7:57 pm 
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Location: Lawrence, KS
Hmmmm... it would be either my beef & bean enchiladas or the dried beef dip.

I also make a mean White Russian milkshake.


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 Post subject:
PostPosted: Fri Feb 02, 2007 9:26 pm 
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Mmmm, Gern - I would like the recipe for the White Russian. Signature dish - probably Ginger Peach Cheesecake.


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 Post subject:
PostPosted: Sat Feb 03, 2007 8:22 am 
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Here is the recipe for the Stuffed Mushrooms,which is my Husbands Signature dish. Mine is Potato Leek Soup.


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 Post subject:
PostPosted: Sat Feb 03, 2007 11:38 am 
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My dish is a Poppy Bread.I make this every Christmas and pass
out mini loaves to all co-workers.Only being 8 of us makes it
easy .


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 Post subject: signature dish
PostPosted: Sat Feb 03, 2007 2:28 pm 
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I make a great cilantro pesto that is really good in a layered black bean dip. Also a mexican three milks (tres leches) cake that everyone seems to like.


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 Post subject:
PostPosted: Sat Feb 03, 2007 2:59 pm 
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Here is the Stuffed Mushroom recipe.




Mushroom Royale

Each mushroom cap holds a spicy golden stuffing.

1 lb. medium mushrooms (about 3 dozen)

3 tablespoons butter or margarine

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

1-1/2 cup soft bread crumbs

1/2 teaspoon salt

1/2 teaspoon thyme

1/4 teaspoon tumeric

1/4 teaspoon pepper

1 tablespoon butter for baking dish
Heat oven to 350 degrees, wash and trim mushrooms. Remove stems, finely chop the stems. Melt 3 tablespoons butter in skillet. Cook and stir mushroom stems, green pepper and onion in butter about 5 min. Remove from heat and add remaining ingredients.

Melt last tablespoon of butter in shallow baking dish; fill caps with stuffing, place filled side up and bake for l5 minutes. Then set oven control at broil. Broil for 2 minutes with mushrooms 3-4 inches from heat. (Sprinkle with Parmesan cheese if desired.)


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 Post subject:
PostPosted: Sat Feb 03, 2007 3:37 pm 
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Location: Lawrence
I make a dang good tortilla soup, plus if you like tofu, I can make some damn good tofu chimichangas...


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 Post subject: Tres Leches cake
PostPosted: Mon Feb 05, 2007 7:50 am 
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Hey julieoj! Would you consider sharing your tres leches recipe? I had a piece of tres leches in Costa Rica and would like to make it here at home.

I pm'd you too. Thanks


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 Post subject: tres leches recipe
PostPosted: Fri Feb 09, 2007 7:49 pm 
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so sorry this took so long - new job this week led to craziness. Here is the Tres Leches Cake recipe.

Ingredients

Cake
2 cups all purpose flour
3 tsp baking powder
6 large eggs, separated at room temp
1 1/2 cups sugar
2 tsp vanilla extract
1/2 cup whole milk at room temp

Three milks sauce
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/2 cup half & half
2 TB. rum, sherry or cognac (I use a good slug of rum extract)
cinnamon
sweetened whipped cream (optional)

Preheat oven to 325. Mix flour and baking powder in a medium bowl. Beat the egg whites with an electric beater until stiff in a large bowl. Add the sugar and continue beating until the sugar dissolves and the whites are thick and shiny.

Gradually beat in the yolks and vanilla. Beat on low speed for three minutes. Beat in the flour mixture alternately with the milk until smooth.

Pour into greased 9x13 pan and bake for 40-45 minutes or until tester comes out clean.

Cool until lukewarm (approx. 20 minutes). Meanwhile make the sauce by mixing together all sauce ingredients thoroughly.

Prick the top of the cake all over with a skewer-like something and gradually spoon all of the sauce over the cake to soak in. Leave to soak in for a half hour and then refrigerate at least two hours and up to overnight. Sprinkle with cinnamon or top with whipped cream right before serving. Or both.

This is even better after a day or two. It sounds a lot more complicated than it is and this cake is to die for.

Enjoy!


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 Post subject:
PostPosted: Fri Feb 09, 2007 10:06 pm 
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Location: Lawrence, KS
julieoj, I am so glad you posted the tres leches cake. It sounds delicious. I had never heard of it before. I can't wait to make one!


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 Post subject: Tres Leches recipe
PostPosted: Mon Feb 12, 2007 8:59 pm 
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Thanks julieoj! I will be trying this soon.


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 Post subject: cilantro pesto
PostPosted: Sat Feb 17, 2007 11:53 am 
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I would love to have the recipe for the cilantro pesto! Could you post it for us?


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 Post subject: cilantro pesto
PostPosted: Sat Feb 17, 2007 3:48 pm 
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here's the cilantro pesto recipe...

2 cups cilantro leaves
3 cloves minced garlic
1 TB lemon juice
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper

Put cilantro and garlic in a food processor. With the motor running add the olive oil and lemon juice, processing until the cilantro is pureed. Add salt and pepper. This will keep in the fridge for a couple of days.

Enjoy!


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 Post subject: Easy Enchilada Casserole
PostPosted: Fri Feb 23, 2007 1:06 am 
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1 pkg Corn Tortillas
2 lb Ground Beef
1 large Onion
1 large Green Pepper
2 cans Sliced Black Olives
2 pkg Taco Seasoning (Taco Bell)
*1 cup water
2 heaping Tbs. Minced Garlic
2 cans Black Beans (with lime if you can get them)
4 cups Sharp Cheddar (shredded)
1-2 jars of Old Elpaso Enchilada Sauce

Fry burger/chopped onion/garlic, drain away any fat off when beef is fully cooked, rinse with HOT water.

Transfer burger back into pan and add taco seasoning/water, cook until meat is seasoned and water has dissipated.

Now, in a 14 inch oven safe skillet simply layer enchilada sauce-tortillas-meat-chopped peppers-black olives-beans-cheese...repeat until all ingredients are used up and top off with sauce then more cheese!

Cover with foil

Bake at 350 degrees until cheese is melted on top (30-45 minutes)

Serves 8 or more depending on portion size.

**serve with a chopped salad with tomatos and vinegrette.


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 Post subject:
PostPosted: Thu Apr 12, 2007 7:52 pm 
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Jambalaya


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 Post subject:
PostPosted: Fri Apr 13, 2007 12:43 pm 
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Engagement/Lemon Chicken


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 Post subject:
PostPosted: Fri Apr 13, 2007 1:16 pm 
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Location: Lawrence, KS
Butterbye8 wrote:
Engagement/Lemon Chicken


Isn't that one of the tastiest & easiest dishes to do? I've made it a couple of times after I read about it in a magazine (Glamour or Cosmo, I think).

I've been thinking of doing a Lime Chicken using a bit of tequila with it for a variation of Engagement/Lemon chicken.

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 Post subject:
PostPosted: Fri Apr 13, 2007 3:33 pm 
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Location: Lawrence
I shouldn't have come on this thread to see what was new...You all are making me hungry ( & I don't feel like cooking)..lol!
Is the Engagement/Lemon Chicken kid friendly(meaning mine are very picky!)?


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 Post subject:
PostPosted: Fri Apr 13, 2007 4:02 pm 
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Hey Timesawastin! Yes it's easy to make and very kid friendly,i'd say. My 7 year old nephew who is a fairly picky eater(his idea of chicken is nuggets or strips and won't eat any other kind) was picking this off the carcuss! Let me know if you want the recipe or you can do a search for Engagement Chicken and find it!
And Gern that sound so good with the tequilla and lime! Maybe add some ginger or garlic? If you make it let me know how it turns out so I can do it too!


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 Post subject:
PostPosted: Fri Apr 13, 2007 8:16 pm 
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Butterbye8 wrote:
Hey Timesawastin! Yes it's easy to make and very kid friendly,i'd say. My 7 year old nephew who is a fairly picky eater(his idea of chicken is nuggets or strips and won't eat any other kind) was picking this off the carcuss! Let me know if you want the recipe or you can do a search for Engagement Chicken and find it!
And Gern that sound so good with the tequilla and lime! Maybe add some ginger or garlic? If you make it let me know how it turns out so I can do it too!


The ginger or garlic suggestion is a good idea. I wasn't sure what else to use except salt!

Timesawastin, Engagement chicken is really easy! Plus you can serve it at a casual dinner or a dinner party. It is an excellent standby recipe if you get last minute company too!

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 Post subject:
PostPosted: Sat Jan 19, 2008 1:55 pm 
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Location: hell I don't know where I am.
Mine is beer macaroni
will post recipe later

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 Post subject:
PostPosted: Sat Jan 19, 2008 6:12 pm 
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Ok, this is mine. A favorite for catering jobs......one that I got from a really good restaurant in Harrisburg. A fair amount of work, but alot of raves. Veggielover.....I have made the mushrooms royal many times, and love them. I think they came out of the old Betty Crocker cookbook, which gives you a clue to my age :lol:

PORK AND CHICKEN LIVER PATÉ
2 loaves
Preheat oven to 375F. Foil the loaf pans. No
tears!
In a large metal bowl, break up
2 1/2 lbs GROUND PORK
with your fingers.
In the food processor, purée thoroughly
1 lb CHICKEN LIVERS
1 LARGE ONIONS
Pour over the pork and mix.
In the food processor, purée thoroughly
4 cloves GARLIC
3 stalks CELERY (no long tough fibers)
1/2 handful PARSLEY, STEMS AND ALL
2 EGGS
1/8 cup BRANDY
1/4 cup CHABLIS
2 slices BACON, FROZEN BETTER, FRESH OK
1 1/2 tablespoons SALT
1/2 tablespoon BLACK PEPPER
1 tablespoons DRIED GINGER
1 tablespoons ROSEMARY LEAVES
1/2 tablespoon THYME
Pour over your pork and liver mixture and mix
thoroughly by hand.
Scoop into your prepared pans. The mix should
come approximately one inch from the top of the
pans. Use larger or smaller loaf pans to get it
just right.
Place pans in preheated oven.
One hour on timer
Check your biggest paté with the tip of a paring
knife, near the center. If the juice is pink, the
paté is not done. If the juice is clear, the paté
is done.
Cool the patés. Do not drain them. The cooling
paté will reabsorb the juices.


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 Post subject:
PostPosted: Sat Jan 19, 2008 8:31 pm 
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either 10b lasagna or african inspired lasagna(no noodles)

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